Whilst making our roast lamb dinner on Bank holiday Monday, I suddenly felt the need for yorkshire pudding, and believe me, it IS a need!
I used Nigella’s easy recipe from ‘How to Eat’, but as time was short, I didn’t leave the egg laden batter to rest for the allotted 15 minutes, and neither did I have the oven blastingly hot enough.
The finished pud, was too stodgy for me and way too eggy (it almost tasted like an omelette)
So, according to the ways of Nigella, I covered it with ice-cream and golden syrup…now, it was waaaaay more edible, I mean, what doesn’t improve after being covered in ice-cream and lots of tooth-achingly sweet golden syrup?
Where’s the recipe from? Nigella’s ‘How to Eat’
Marks out of ten? 2 (before being ice-creamed) 8 (after being ice-creamed)
Would I make it again? I need to find a different Yorkshire pudding recipe……
At Anna’s Kitchen Table 
Hi Anna,The recipe for Yorkies in HTE is very good and very traditional – the key is to have the fat absolutely smoking hot and to make sure the batter is rested. I usually leave it to rest for around an hour.George (KG)PS So good to see you blogging again 🙂
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Hi George (((hugs)))Thanks for your comment!Aren’t there a few too many eggs though??I don’t like anything that tastes too eggy…..xx
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Hey Anna, I love the look of your Yorkshire pudding. I can’t wait to make it myself. I completely agree with your philosophy on blogging btw; don’t know where I would be without mine. Amy xxxxxx
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Nigella makes this look easy and so good. One of these days when I’m in spluge-mode, I’ve got to try this. Yours looks really yummy, Anna!Lea x
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it looks so good and comforting, I’ve always meant to try the Nigella’s sweet version…
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Anna, i’ve never tried this but i remember my granny used to fill cold yorkshires with whipped cream and pour over choc sauce as a kind of profiterole.
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Hi AnnaI’ve only made this one and I really didn’t enjoy it at all too sweet and I felt it was definitely missing something.Vi xx
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